Description
A warm, simple meal featuring tender chicken, soft sweet potatoes, and fluffy rice topped with a bright lemon-yogurt drizzle.
Ingredients
Scale
- 1 1/2 cups long-grain white rice (or 1 1/4 cups brown rice), rinsed
- 3 cups water or low-sodium chicken broth
- 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into 1/2-inch cubes
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 2 cups baby spinach or chopped kale (optional)
- 1/4 cup plain yogurt or tahini (for a drizzle)
- Juice of 1/2 lemon or lime
- 2 tablespoons chopped fresh parsley or cilantro
- 1/4 cup toasted pumpkin seeds or chopped nuts (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
- Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread in one layer on the baking sheet. Roast for 20–25 minutes, turning once.
- While the sweet potato roasts, season the chicken pieces with remaining olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Let sit for 5 minutes.
- Heat a large skillet over medium-high heat. Add chicken in a single layer and cook for 4–6 minutes until browned and cooked through.
- Cook the rice according to package directions with water or broth. Stir in butter or olive oil at the end.
- If using spinach or kale, toss in the warm rice or stir into the skillet with the chicken for 1–2 minutes until wilted.
- Mix yogurt or tahini with lemon juice, salt, and water to thin. Adjust acidity to taste.
- Build the bowls: spoon rice into bowls, top with roasted sweet potato and chicken, drizzle with yogurt sauce, and sprinkle with parsley and pumpkin seeds.
Notes
For richer rice, use unsalted butter. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg